1. Make the puff pastry first. 12 grams of butter melted in insulated water for later use
2. Pour high and low powder, water, salt, sugar, and melted butter together, mix well and knead into a ball
3. Wrap it in plastic wrap and put it in the refrigerator for one hour
4. Another 80 grams of butter is softened in the greenhouse and made into rectangles for later use
5. Use a rolling pin to roll the refrigerated dough into a rectangular shape that is twice the size of butter. It is better if you are lazy!
6. Put butter on
7. Square wrap
8. such
9. Turn it over and gently roll it into a rectangle with a rolling pin
10. Then stack it up, this is the second time I took it, I forgot to take it before!
11. Wrap the folded plastic film in the refrigerator and refrigerate for 15 minutes, then continue to roll out the rectangle and stack up and refrigerate this way back and forth 3 or 4 times!
12. This way the puff pastry is ready!
13. Roll the puff pastry into thin slices
14. Take a grinding tool you like and press out the skin
15. In this way, the noodles are buckled according to the number of shrimps you have!
16. Take a piece of skin and place three shrimps (pre-process the shrimps, remove the shells, add salt and pepper and the corn). The number of pictures is limited, so I won't pass them on!
17. Brush a little egg wash on the skin where the shrimps are placed
18. Cover with another puff pastry! Pinch the edges
19. Place it on a baking tray lined with baking paper, and then brush the surface of the egg pie. Preheat the oven to 175. Bake on the upper and lower fire for 25 minutes! Look at the oven heat control time!
20. It's ready to be eaten after being baked and cooled down!
21. Appreciation of finished products
22. Appreciation of finished products
23. Crispy enough!
24. Appreciation of the finished product, the pictures are limited, otherwise a few more!
